Best 2 Mile High Peanut Butter Brownie Pie Recipes
Indulge in the ultimate dessert decadence with the Mile-High Peanut Butter Brownie Pie, a symphony of flavors and textures that will tantalize your taste buds. This extraordinary creation boasts layers of rich, fudgy brownie, creamy peanut butter filling, and a fluffy whipped cream topping, all enveloped in a flaky pie crust. Each bite offers a harmonious blend of chocolatey indulgence and peanut buttery delight, while the contrasting textures create a sensory experience like no other.
Accompanying this star recipe are a collection of additional dessert delights, each with its own unique charm. From the classic elegance of the Chocolate Silk Pie, with its velvety smooth chocolate filling, to the zesty tang of the Key Lime Pie, bursting with citrusy goodness, there's something for every palate. Whether you prefer the nostalgic charm of the Apple Pie, with its flaky crust and tender apple filling, or the decadent indulgence of the Chocolate Chip Cookie Pie, with its gooey chocolate chips and crispy cookie crust, this article has you covered.
MILE-HIGH PEANUT BUTTER BROWNIE PIE
Having a hard time choosing between peanut butter and chocolate? This pie has the best of both worlds -- a rich brownie bottom and creamy smooth peanut butter topping.
Provided by Food Network Kitchen
Categories dessert
Time 4h20m
Yield 8 to 10 servings
Number Of Ingredients 17
Steps:
- For the brownie: Preheat the oven to 350 degrees F.
- Grease a 9-inch deep-dish pie plate with 1 tablespoon butter, then dust with flour. Tap out any excess.
- Microwave 4 tablespoons butter in a small microwave-safe bowl in 30-second intervals until melted, about 1 minute. Add the peanut butter cookies to the bowl of a food processor and process until fine crumbs have formed. Pour in the melted butter and pulse until the cookies are wet like sand. Press the cookie crumbs into the bottom and completely up the sides of the prepared pie plate.
- Whisk the flour, cocoa powder and salt in a medium bowl. Melt the semisweet chocolate and the remaining 8 tablespoons butter in a medium saucepan over medium heat, stirring constantly to prevent burning, about 2 minutes. Stir in the eggs and sugar until well combined. Gently fold in the flour mixture until well combined. Fold in the peanut butter chips. Pour the batter in the cookie crust and bake until a toothpick inserted in the center comes out clean, 30 to 35 minutes. Remove to a wire rack to cool completely, about 1 hour.
- For the peanut butter cream: Meanwhile, place the cream cheese, peanut butter and marshmallow creme in a medium bowl. Beat with an electric mixer on medium speed until smooth. Add the heavy cream to a separate medium bowl and beat with an electric mixer on medium speed until stiff peaks form, about 2 minutes. Fold the whipped cream into the peanut butter mixture, then fold in the mini chocolate chips. Spread the mixture on the top of the pie and chill until completely set, about 2 hours.
- For the whipped topping: Meanwhile, whisk the cream cheese, heavy cream and sugar in a medium bowl with an electric mixer on medium speed until stiff peaks form, about 3 minutes. Mound the whipped topping on top of the pie and sprinkle with more mini chocolate chips and peanut butter chocolate chips.
MILE-HIGH PEANUT BUTTER-BROWNIE PIE
Steps:
- Heat oven to 350 degrees F. Unroll pie crust; place in ungreased 9-inch glass pie plate as directed on box for One-Crust Filled Pie; flute edge.
- In medium bowl, stir brownie mix, peanut butter chips, oil, water and egg 50 strokes with spoon. Pour batter into crust-lined pie plate.
- Bake 30 to 40 minutes, covering edge of crust with strips of foil after 15 to 20 minutes, until crust is golden brown and center of brownie is set. Cool slightly, about 20 minutes. Refrigerate 1 hour or until completely cooled.
- In medium bowl, beat cream cheese, peanut butter and powdered sugar with electric mixer on medium speed until smooth. Fold in whipped topping. Spread mixture over brownie. Sprinkle with peanuts and chocolate chips. Refrigerate 30 minutes before serving. Store covered in refrigerator.
Tips:
- Use a large mixing bowl to make sure all ingredients are well combined.
- Do not overmix the batter, or your brownies will be tough.
- Bake the brownies until a toothpick inserted into the center comes out with just a few moist crumbs attached.
- Let the brownies cool completely before frosting them.
- To make the peanut butter frosting, be sure to use creamy peanut butter.
- If the frosting is too thick, add a little milk until it reaches the desired consistency.
- If you don't have a piping bag, you can use a ziplock bag with the corner snipped off.
- To make the chocolate ganache, use good quality chocolate for the best flavor.
- Let the ganache cool slightly before pouring it over the brownies.
- Refrigerate the pie for at least 4 hours before serving.
Conclusion:
This mile-high peanut butter brownie pie is the perfect dessert for any occasion. It's rich, decadent, and sure to satisfy your sweet tooth. With a few simple tips, you can make this pie at home and impress your friends and family. So what are you waiting for? Give this recipe a try today!
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